Pizza Puffs Recipe
Bite-sized pizza dough, deep-fried, tossed in our signature spice blend, served with pizza sauce and nacho cheese. 8.99
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Ingredients
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Dough & Frying
Spice Blend & Finish
Dips
Method
Dough & Frying
- 1
Bring dough to room temperature
Remove the pizza dough from the refrigerator and let sit, covered, at room temperature 20–30 minutes so it becomes pliable.
- 2
Portion the dough
Lightly flour your work surface with 1/4 cup flour. Press the dough into a rough 8–9 inch log, then divide into 16 equal pieces (about 28–30 g each). Roll each piece between your palms into a smooth ball and lightly dust off excess flour. Sprinkle balls lightly with 1/4 tsp kosher salt.
- 3
Heat the oil
Pour about 6 cups vegetable oil into a heavy-bottomed pot or deep fryer so you have 3–4 inches of oil. Heat over medium-high until the oil reaches 175–180°C (350–360°F). Use a thermometer for accuracy; if you don't have one, test with a small scrap of dough—if it browns in ~30–45 seconds, the oil is ready.
- 4
Fry the puffs
Fry in small batches (4–6 balls depending on pot size) to avoid overcrowding. Carefully lower dough balls into hot oil with a slotted spoon or spider and fry, turning occasionally, until evenly golden brown, about 2–3 minutes per batch. Adjust heat to maintain 175–180°C. Remove to a wire rack set over a sheet pan or paper towels to drain. Repeat until all balls are fried. Keep warm in a 90–100°C (200–210°F) oven if desired.
Spice Blend & Finish
- 5
Make the spice blend
In a medium bowl combine 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp kosher salt and 2 tbs grated Parmesan. Whisk to combine.
- 6
Toss puffs in butter and spices
Place the fried dough balls into a large bowl while still hot. Pour the 2 tbs melted butter over them and immediately toss to coat. Sprinkle the spice-Parmesan mix over the butter-coated puffs and toss gently but thoroughly so every piece is evenly seasoned. Serve hot.
Dips
- 7
Quick pizza sauce
In a small saucepan heat 1 tbs olive oil over medium heat. Add 1 minced garlic clove and cook 20–30 seconds until fragrant (don't brown). Add 1 cup crushed tomatoes, 1 tsp dried oregano, 1/2 tsp sugar, 1/2 tsp kosher salt and 1/4 tsp black pepper. Bring to a simmer and cook gently, stirring occasionally, until slightly reduced and thickened, about 8–10 minutes. Taste and adjust seasoning. Keep warm.
- 8
Nacho cheese sauce
In a small saucepan whisk 1 tbs cornstarch with 2 tbs of the milk to make a slurry. In the saucepan over low heat melt 1 tbs unsalted butter, add the remaining milk (about 220 ml) and warm gently. Gradually add 1.5 cups shredded sharp cheddar, stirring constantly until melted and smooth. Add the cornstarch slurry and continue to cook, stirring, until the sauce thickens to a velvety, pourable consistency (1–2 minutes). Stir in optional 2 tbs diced pickled jalapeño if using. Season to taste with a pinch more salt or black pepper. Keep warm and stir occasionally; if it gets too thick, thin with a splash of milk.
- 9
Serve
Arrange the hot, seasoned pizza puffs on a serving plate with small bowls of warm pizza sauce and nacho cheese for dipping. Serve immediately so they stay crisp.
